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Guacamole Salad

Yield: 6 servings
Prep Time: 3 hours 20 minutes
Total Time: 3 hours 20 minutes

Ingredients

  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces)
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ cup diced red onion
  • 1 jalapeno pepper, seeded and minced
  • ½ teaspoon freshly grated lime zest
  • ¼ cup freshly squeezed lime juice, from about 2 limes
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium garlic clove, finely minced
  • ⅛ teaspoon ground cayenne pepper
  • 2 ripe Haas avocados, seeded, peeled, and diced (about 1/2-inch pieces)

Instructions 

  • Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
  • Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.
  • Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.